Preparation

Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

my notes

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Recent Review

I used half heavy cream and half milk, to allow the fat to counteract the acidity of the orange juice. To flavor the cream/milk mixture with orange, I added all of the zest to the mixture, heated it gently well below boiling and allowed the zest to steep for an hour. I strained all of the zest out of the cream/milk mixture; to me it didn't make sense to include the zest in the ice cream; it would be both bitter and grainy. Be sure to temper the eggs, by adding a little bit of the hot milk into the eggs and stirring then adding the milk slowly or the eggs will cook in the hot milk instead of turning into a custard like base for your ice cream maker